Exante Kick Start Spring Magazine

This is a really nutritious light lunch or brunch that can be enjoyed hot or cold.

Fill your frittata with loads of veggies, and add some of your favourites too.

Soups are a great way to get your five-a-day. Our vibrant version contains

all the joys of Spring, with fresh flavours like tomato, basil and pesto.

Vegetable frittata

Spring soup with pesto

1 tbsp olive oil

2 cloves garlic, finely chopped

8 eggs

2 tbsp water

Handful of spinach leaves

10 cherry tomatoes, halved

3 spring onions, finely sliced

100g feta, crumbled

20g basil leaves

Balsamic vinegar

2 leeks, washed and chopped

100g green beans, cut into lengths

1 large courgette, diced

1.2L hot vegetable stock

3 vine-ripe tomatoes

400g can cannellini beans

1 nest vermicelli noodles

For the pesto

25g pack fresh basil

1 garlic clove, crushed

25g pistachio nuts

2 tbsp olive oil

• Preheat your grill on high.

• Heat 1 tbsp olive oil on low in an

ovenproof, non-stick pan and gently fry

garlic for 2 mins until slightly golden.

• Using a whisk, beat 8 eggs with

2 tbsp water.

• Add spinach, cherry tomatoes

and spring onions to the pan and

fry until golden.

• Gently pour in the eggs and crumbled

Feta and basil and cook until the eggs

are 80% set. Then, put under the grill

for 5 mins or until the eggs have set

and it’s golden brown on top.

• Drizzle with a little Balsamic vinegar.

• Heat olive oil on a medium heat

in a medium pan and fry the leeks

until softened.

• Add green beans and courgette, then

pour in vegetable stock and season to

taste. Cover and simmer for 5 mins.

• Meanwhile, to make the pesto:

put the basil, garlic, pistachios and

½ tsp salt in a food processor and

blitz until smooth.

• In the soup pan, stir in tomatoes,

cannellini beans and vermicelli,

and then simmer for 5 mins until

the veg is tender.

• Stir in half the pesto. Ladle into bowls

and serve with a dollop of pesto

spooned on top.

Servings

Calories

216

Fat

Protein

10g

Method

Ingredients

Method

Ingredients

Calories

331

Servings

Fat

20g

Protein

22g

“This dish is great

the next day too”

MINS